Chicken Chili with Black Beans Recipe
Chicken Chili with Black Beans Recipe photo by Taste of Home
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Chicken Chili with Black Beans Recipe

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4.5 5 9
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Because it looks different than traditional chili, my family was a little hesitant to try this dish at first. But thanks to full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm corn bread. —Jeanette Urbom, Louisburg, Kansas
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 10 servings


  • 3 whole boneless skinless chicken breasts (1-3/4 pounds), cubed
  • 2 medium sweet red peppers, chopped
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • 1 can (4 ounces) chopped green chilies
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (28 ounces) Italian stewed tomatoes, cut up
  • 1 cup chicken broth or beer

Nutritional Facts

1-1/4 cup: 149 calories, 4g fat (0g saturated fat), 33mg cholesterol, 172mg sodium, 12g carbohydrate (0g sugars, 0g fiber), 16g protein Diabetic Exchanges: 0 starch, 1 meat, 1 vegetable.


  1. In a Dutch oven, saute the chicken, red peppers and onion in oil for 5 minutes or until chicken is no longer pink. Add the green chilies, garlic, chili powder, cumin and coriander; cook 1 minute longer. Stir in the beans, tomatoes and broth or beer; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often. Yield: 10 servings (3 quarts).
Originally published as Chicken Chili with Black Beans in Taste of Home June/July 1993, p25

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Drewby267 1401
Reviewed Jan. 16, 2013

"This was a very good base however needed a extra spice,cayenne, lime, beans and corn. Guess I turned chili into mexican veggie soup!

I used ground chicken and boneless thighs.
thanks for sharing !"

Lynnette68 1400
Reviewed Jun. 5, 2011

"This chili has a very good flavor but, red meat lover that I am, I missed the beef. I will most likely use this recipe again, either substituting beef for the chicken, or leaving it as is for my husband, who prefers the chicken."

Luvorlando 1858
Reviewed Sep. 21, 2010

"Amazing! I prefer it with ground chicken breast and in a slow cooker so i skip the oil but it is still the best I've ever had and it's nothing but healthy."

lurky27 1496
Reviewed Mar. 29, 2010

"Yummy! We used green peppers instead of the red because that's what we had home. Definitely a keeper!

~ Theresa"

qviking 198356
Reviewed Dec. 4, 2009

"One of our favorite chili recipes. For a hotter version, I add 1/4 teaspoon of white pepper."

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